Roast Pumpkin Cassoulet
2 tbs Ghee or Olive Oil
1/2 onion diced
3 cloves garlic, minced
1 tbs Lucky 7 or Garam Masala
1 package tempeh, crumbled
2 cups pumpkin flesh, cubed, roasted (any winter squash will work)
2 cups cauliflower florets, roasted
1 can butter beans, drained and rinsed
1 can navy beans, drained and rinsed
2 cups chopped kale
1 can diced tomatoes
1 can tomato sauce
Salt/pepper to taste
In a large pot or Dutch oven, over medium heat add the ghee, onion, garlic and spice and sauté until onion is translucent. Stirring after each addition, add tempeh, pumpkin, cauliflower, beans, kale, tomatoes, tomato sauce. Once heated through, reduce heat and simmer, then season with salt & pepper to taste. Enjoy over rice or load up a baked potato or sweet potato; perfect for a Fall or Winter meal!
